1. Pre-heat oven to 350 degrees. 2. In a large bowl, with an electric mixer, cream the butter and sugar. 3. Slowly add the flour and corn starch – beat it well. 4. When fluffy and fully combined, drip them onto a greased cookie sheet and bake for 10-12 minutes. 5. Allow cookies to cool and store in an airtight container.

Cheddar & Chive Shortbread

This is perfect with a glass of wine or as an accompaniment to a cheese board.

1. Using an electric mixer, beat together the butter, salt, pepper and cayenne until well blended. 2. Add the cheddar and the flour, mix on low speed just until smooth, adding the chives at the last minute. Do not over mix. 3. Shape dough into log, wrap in plastic and chill at least 30 minutes. 4. Arrange racks in upper and lower thirds of oven and preheat to 350°F. 5. Line two large baking sheets with parchment paper. 6. Slice dough to a quarter inch thick round. Arrange one and a half inches apart on baking sheets. 7. Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. 8. Cool on sheets five minutes, then transfer to racks to cool completely.

1. In a large bowl, whisk together the flour, cocoa powder and baking soda. 2. With a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. 3. Add both sugars, salt and vanilla extract and beat for two minutes more until fully incorporated. 4. Pour in the dry ingredients and mix, on low speed, until the flour just disappears into the dough. 5. Toss in the chocolate pieces and mix only to incorporate. 6. Turn the dough out onto a work surface, gather it together (it's OK if it looks a bit crumbly) and divide it in half. 7. Working with one half at a time, shape the dough into logs that are about one and a half inches in diameter. 8. Wrap the logs in plastic wrap and refrigerate them for at least three hours. 9. When ready to bake, preheat the oven to 325°F. 10. Line two baking sheets with parchment paper. Set aside. 11. Using a sharp knife, slice the logs into rounds that are half an inch thick. 12. Arrange the rounds on the prepared baking sheets, leaving about one inch between them. 13. Bake the cookies, one sheet at a time, for about 12 minutes. 14. Transfer the baking sheet to a cooling rack, sprinkle with some Fleur de sel and let the cookies rest for at least 10 minutes before serving them.